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Emmental and roast vegetable quiche

Emmental and roast vegetable quiche with lemon and mustard recipe

emmental and roast vegetable quiche
Serves

Serves

Time

Time

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Ingredients
    • Pastry
    • 250 ml (140 g) cake flour
    • 250 ml (100 g) Clover Cheddar, grated
    • 135 ml (125 g) Clover Mooi River Butter
    • Filling
    • 250 - 300 g of mixed roast vegetables
    • 3 leeks, sliced
    • 100 g Clover Emmental, cubed
    • 3 eggs
    • 250 ml Clover Fresh Cream
    • 125 ml Clover Sour Cream
    • 15 ml lemon juice
    • 50 ml La Campania Pecorino, grated
    • 5 ml wholegrain mustard
    • 3 ml salt
    • freshly ground black pepper to taste
    • 6 ml fresh herbs, chopped
Method

    Preheat oven to 160°C.

    Pastry:

    Mix all ingredients to a soft pastry in a food processor.

    Cover and allow to rest in refrigerator for 10 - 15 minutes.

    Press pastry into base and sides of a 24 cm quiche dish.

    Filling:

    Prepare the vegetables according to tip

    below.

    Allow vegetables to cool to room temperature.

    Arrange with the cheese over the pastry base.

    Beat eggs, cream, sour cream and lemon juice together.

    Add pecorino, mustard, salt, pepper and herbs and mix well.

    Pour onto base and vegetables.

    Bake for 45 minutes or until set.

    Allow to rest for 10 minutes before serving.